Risotto Giallo Alla Milanese
1 pound Carnaroli Rice
2 1/2 ounces Beef Bone Marrow
1 glass Dry (not sweet) Marsala Wine (room temperature)
1 1/2 quarts Beef Stock, hot
1 Medium onion, chopped
1 1/2 cups Grana Padano cheese, grated
1/2 cup butter
1 teaspoon of saffron (powdered)
Heat stock in a pot up to boiling point, then reduce heat to simmer.
In a large pan over medium-high heat, melt half the butter until it starts foaming.
Add chopped onion and stir for a minute
Add bone marrow and stir until onion starts to turn golden and bone marrow has mostly melted/turned brown.
Add rice and keep stirring well. The rice should 'toast' for about a minute.
Add wine and keep stirring until the wine has been absorbed, another minute or two.
Continue to stir constantly, or rice will burn. When rice is getting dry/too sticky, add one ladle of hot broth and keep stirring until it's mostly absorbed. Repeat, stirring constantly and adding broth for about 10 minutes. Rice should absorb the broth and gain volume.
Dissolve saffron in a cup of boiling hot broth and stir into rice. Continue cooking/stirring for another 2 or 3 minutes.
Total cooking time for Carnaroli rice should be about 16/17 minutes.
When rice is ready and 'al dente', add the remaining butter and the grated cheese, and turn off heat. Stir well to get a nice creamy texture.
Remove from heat, cover and let sit for a minute or two before serving.